Chefs Paulo & Francesco of La Bottega on Quality and Simplicity

chef paulo airaudo. © rising chefs

chef francesco gasbarro. © rising chefs

what are the strengths that each of you bring to the table

cappelletti of goat's cheese

sea scallops

lamb

lamb

what kind of wine selection we expect

sea scallops

yogurt

cod

mackerel

duck

yogurt

pork tenderloin

chocolate mousse

beef

both: we love beetroot all the way. we won't give the details now

salmon and beets by chefs paulo airaudo and francesco gasbarro of la bottega. © alex teuscher

beef

duck breast

tip you have

how did you meet

what was your initial impression of each other

francesco: i found paulo so determined

tiramisu by chefs paulo airaudo and francesco gasbarro of la bottega. © alex teuscher

how are your backgrounds different? and what is that culinary philosophy you share

francesco: i am more

paulo: i had a different background

how do you work together and collaborate on dishes

francesco: paulo is more a creative and very direct person

paulo: we always try to reach a balance in the menu

what are your hopes

can you tell us the different tastings you offer

why the relocation to this spot

both: we are expressing our own philosophy of dining. offering the highest quality in both creative cuisine and products

speaking of the informal ambience - how are you achieving this

what artists did you work

are you working

both: always. all our products are from local producers from switzerland

what is the biggest challenge you encountered in opening osteria and re-opening la bottega

both: probably

can you tell us some of your signature dishes that best represent the cuisine

openings in the works

both: yes

any ideas on what verbier will be

both: it will be more related to what we offer at the osteria - very

both: go